recipes

Wyldewood Cellars Party Punch

2 bottles Wyldewood Cellars Chardonnay wine
1 each lime and orange
2 liters of Sprite or 7UP
Strawberries for garnish

Slice the lime and orange into thin slices. In a large punch bowl, combine the wine, limes, oranges, and soda. Slice some fresh strawberries and add them to the punch.

**The punch is best if the soda is added just before serving.

Wyldewood Cellars Cheese Fondue

6 oz shredded Swiss cheese
6 oz shredded yellow cheese
2 tbsp flour
1 cup Wyldewood Cellars Dry Chisholm Trail (CT) Wine
1/8 tsp black pepper

In a bowl blend flour and cheeses. In a 2 quart saucepan, heat wine until hot, but not boiling. Reduce heat and add cheese mixture slowly. Stir constantly until it thickens and cheese melts. Stir in pepper. Serve immediately or in a fondue pot with sliced vegetables and cubed French Bread.

Elderberry Wine Marinade

1 cup Worcestershire Sauce
1 - 2 Tbsp Garlic powder
1 - 2 Tbsp Onion Powder
Salt & Pepper to Taste

Mix the Wine, Worcestershire sauce, Garlic Powder, Onion Powder Pour over meat and add salt and pepper. Let the meat sit in the marinade overnight in the refrigerator, turning it in the marinade at least once or twice. Grill over charcoal and add remaining marinade over the meat as it cooks. Serve with Mushrooms & Onions in Butter & Wine Sauce.

Elderberry Soup with Dumplings and Apples

8 cups elderberry juice
4 teas. lemon peel
2 oz. of grated tapioca
1 lb of sour apples, chopped with peel
1 lb corn starch
1 lb sugar
1/8 cup of rum (optional)

Dumplings- see recipe below Mix juice with lemon peel and bring to a boil. Add tapioca and stir until boiling. Add chopped apples with the peel. Simmer for 15 minutes. Add sugar and rum to taste. Serve over dumplings. **As an alternative, replace the apples with fresh or canned quince, and do not add rum or tapioca.** 

To make dumplings, mix 1 cup milk with 1 oz butter and a dash of salt and nutmeg. Bring to a boil, sift in 1 pound of flour and stir well. Take the mix off the stove and pour into a bowl. Immediately mix in two eggs. Drop teaspoonfuls of mix into boiling salt water and simmer for 10-15 minutes.

White Wine Sauce with Chicken

4 boneless, skinless chicken breasts
½ cup whipping cream
1 tbsp vegetable oil
¼ cup Wyldewood Cellars Chardonnay Wine
1 tsp Dijon mustard
½ tsp salt
6 chopped green onions

Cut each chicken breast into three equal pieces. Heat oil in skillet, add chicken to skillet and cook until the chicken is thoroughly cooked. Stir in remaining ingredients. Heat to boiling for about 15 minutes, or until sauce is thickened. Garnish with the green onion pieces.

Tortellini with Ham Sauce

1 tbsp unsalted butter
1/3 cup Wyldewood Cellars Muscat Wine
½ cup heavy cream
Pinch black pepper
1/3 cup grated parmesan cheese
6 slices prosciutto ham
Cooked Tortellini

Cut ham into tiny pieces and sauté in butter for 1-2 minutes. Add cream and bring to a simmer. Once the sauce is simmering, add wine and pepper. Simmer for about 10 minutes. Pour the sauce over the cooked tortellini. Sprinkle with Parmesan cheese and serve.

Mushrooms and Onions in a Butter and Wine Sauce

1 Lb Fresh Mushrooms – sliced
1 Med. Onion – slivered
3/4 Stick Butter
3/4 Cup Wyldewood Cellars Elderberry Wine

Saute Mushrooms and Onions in the melted butter until softened. Add Wine and simmer until ready to serve.

Chicken in Sand Plum Wine Sauce

5 lbs Boneless Chicken Breast or Strips
1 Bottle Wyldewood Cellars Sand Plum Wine
1 8.5 oz. Jar Wyldewood Cellars Sand Plum Jelly
About 1/4 Cup Corn Starch - to Thicken Sauce
Garlic and Herb Seasoning

Marinate the Chicken overnight in the Wyldewood Cellars Sand Plum Wine and Sprinkle Garlic and Herb Seasoning liberally over meat. Turn at least once or twice during marinating.

To Make the Sauce- Mix the Wyldewood Cellars Sand Plum Wine marinade in a sauce pan over a med/hi heat. Add jar of Wyldewood Cellars Sand Plum Jelly and cornstarch to thicken. Bring to a boil and cook until thick.

Pasta with Salmon and Peas

1 package frozen peas
2 minced garlic cloves
1 tsp butter
1 cup milk
2 tsp cornstarch
¼ cup Wyldewood Cellars Sand Plum Wine
1 cup cooked flaked salmon
½ cup grated Parmesan cheese
1/8 tsp cayenne pepper
Your choice of cooked pasta

Sauté peas and butter. Dissolve cornstarch in milk and add to the skillet with the peas and butter. Cook until thick, stirring constantly, about 2 minutes. Add the wine and cook for another 2 minutes. Add salmon and cook until heated thoroughly. Remove from heat and stir in Parmesan cheese and cayenne pepper. Add salt and pepper to taste. Pour the sauce over the cooked pasta. **May add strips of prosciutto ham to the peas.